Mini Pumpkin Pies: Easy Recipe for Perfect Holiday Treats
These Mini Pumpkin Pies are a delightful holiday treat that brings the flavors of fall to your table.
Equipment
- electric mixer
- Glass Mixing Bowl
- Whisk
- Wilton Mini Muffin Pan
- Rolling Pin
- 2.5-inch Cookie Cutter
Ingredients
Crust
- 2 discs unbaked pie crust or store-bought pie crust
Filling
- 1.25 cups pumpkin puree
- ¾ cup light or dark brown sugar packed
- ½ cup heavy cream
- ¼ cup whole milk
- 1 large egg
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice store-bought or homemade
- small pinch black pepper optional
Instructions
Preparation
- Make pie dough the night before and chill for at least 2 hours.
- In a large bowl, beat together the pumpkin, brown sugar, heavy cream, milk, egg, salt, cinnamon, and spices until combined. Cover and refrigerate.
- Preheat oven to 375°F (191°C). Grease two mini muffin pans.
- Roll out the dough and cut into 2.5-inch rounds. Fit into greased pans.
- Fill each crust with the prepared filling.
- Bake for 21-25 minutes, then cool for 5 minutes before removing from pans.
- Serve them at room temperature or chilled. Top with whipped cream if desired.
Notes
Pie dough can be made in advance and stored in the refrigerator for up to 5 days or frozen for up to 3 months. Filling can be prepared 2 days ahead.
Nutrition
Serving: 1mini pieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 8gVitamin A: 3700IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg
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